Waitrose cricket cook off

10 chefs. 10 international grounds. 10 dishes. Only 1 winner of the Waitrose Cricket Cook Off. Congratulations to Dave Hill of Edgbaston.

Last summer, we invited 10 chefs from international grounds to provide us with inspirational food linked to cricket in the Waitrose Cricket Cook Off.  Dave Hill, Head Chef at Edgbaston Cricket Ground, eventually triumphed following an extensive search to find the best food in cricket this summer.

Dave was pitted against his peers from the international cricket grounds in the UK at the Waitrose Cookery School as part of a competition designed to capture the essence of cricket and summer through food. Dave’s dish of Thai-style tiger prawns with rice noodles was eventually selected as the winner and you can see how he created his dish here as well as watch the other recipes below:

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The Waitrose
Cricket Cook Off


Ten rival chefs from cricket grounds around the country have pitched their impressive culinary skills against one another to come up with a winning dish inspired by their region.

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Watercress and buttermilk Vichyssoise with crab toast

Steve Gomersall
Lord's, London

‘This light and summery chilled watercress soup looks and tastes delicious. It's low in fat, too. This is a typical light summer lunch dish served in The Long Room at Lord's. Our members and their guests appreciate our emphasis on quality seasonal ingredients and stylish presentation.’

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Lancashire cheese and Bury black pudding croquettes

Nic Ashurst
Emirates Old Trafford, Manchester

‘This recipe is a favourite with our members at Emirates Old Trafford, and easy to recreate at home. Bury black pudding is a Lancashire staple. It’s been sold at Bury Market for over 150 years, and as 2014 is Lancashire County Cricket Club's 150th anniversary, it seemed a great ingredient to create a starter with.’

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Tomato and goat's cheese tarts

Adam Duebel
Ageas Bowl, Southampton

‘Served with a chilled glass of Pinot and the cricket on the pitch, this recipe is the taste of summer. This is one of my favourite dishes from when I began my career in the 1990s. The tarts are simple to make and the flavours and textures work so well together. We serve a version of this recipe in our restaurant.’

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Poached Scottish salmon with lemon crème fraîche

Damian Awford Nash
Gloucestershire Cricket, Bristol County Ground

‘This is a favourite in our restaurant overlooking the wicket at Gloucestershire County Cricket Club. We serve this dish regularly at the club – it's nice and light, and easy to make, too. The salmon goes perfectly with the zesty dill crème fraîche. Serve with seasonal vegetables for summer on a plate!'

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Pan-fried sirloin steaks with thyme-roasted vegetables

Gary Stidolph
Emirates Durham International Cricket Ground

‘This pan-fried steak with thyme-roasted vegetables is a great take on a traditional Sunday lunch. We serve a version of this dish for hospitality at the ground, and it's always popular. Newcastle Brown Ale is one of the North-East's traditional drinks and adds real flavour to the gravy.’

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Thai-style tiger prawns with rice noodles

Dave Hill
Edgbaston, Birmingham 

‘This stir-fry is perfect for enjoying on a summer’s day overlooking the iconic Edgbaston wicket. Ideal for serving as a light lunch, this recipe provides a great balance of spicy prawns and bright, fresh flavours. It is one of my favourite summer dishes, and easy to recreate at home.’

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Zesty mackerel fillets with raspberry and rocket salad

Stefan Butler
Headingley cricket Ground, Leeds

‘Mackerel and summer go hand in hand. This is one of my favourite dishes on the menu at Headingley. The flavour of mackerel goes superbly with the freshness of lemon and coriander - served with rocket and raspberries, it’s the ultimate summer salad. Mackerel is also full of healthy essential oils.’

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South Indian chicken, bean and coconut stew

Kapil Kaushik
The Kia Oval, London

‘We'll be serving this aromatic stew to the teams visiting us from Sri Lanka and India this summer. Chicken stew is a popular dish from the beautiful south Indian state of Kerala. This simple, flavoursome version uses a subtly spiced coconut milk base and is sure to win many a heart.’

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Panzanella salad with grilled goat's cheese

John Chapman
The SWALEC Stadium, Cardiff

‘Panzanella is such a versatile salad. Try it with meat or fish instead of cheese – it goes with everything. We have Panzanella salad on the menu at SWALEC. It's simple to make, but you could also use ready-prepared peppers and croutons. Served with goat's cheese, it's a great vegetarian dish.’

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Pork and Stilton burgers

Trevor Alexander
Trent Bridge, Nottingham 

‘This is a great homemade barbecue dish, perfect for enjoying while watching the cricket. We sometimes make these burgers for the players as a treat after a T20 game. Cropwell Bishop Stilton comes from just down the road in Leicestershire – we try to use local ingredients whenever possible.’